Sunday, December 20, 2009

Potato Casserole

This recipe is one my Mom always served for holidays.  You can make it the night before, so there's no last-minute mashing potatoes while everyone else is around the stove and trying to help serve things up.  It's fantastic, I think.  Leftovers are great the next day when you add an egg, and fry them in a shallow pan to make into potato pancakes.

6 to 8 medium sized redskin potatoes
8 oz. (1/2 C) cream cheese
2 eggs
1 tsp. fresh chives, minced
1 tsp. fresh parsley, minced
1 tsp. salt
3 to 4 Tbsp. unsalted butter

Peel, dice and boil potatoes until tender, about 20 minutes.  Drain the water.  Add cream cheese, chives, parsley, salt and butter.  Mix well.  Add eggs, and mix well.

Pour mixture into a large, oven proof casserole dish.  If you made the mixture the night before, cover and refrigerate until you're ready to bake it.  Uncover, and bake at 400 degrees F. for 45 minutes, or until the top is lightly browned.

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